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Friday, January 01, 2010

Happy New Year

New Years Eve is always a quiet affair at our home.

Lobster

and Champagne.

Our tradition for over 30 years. One of our local grocery stores brings in lobsters from the east coast and sells them for $10.95 per lobster. I pre-ordered five live lobsters and picked them up yesterday morning before heading to work. The lobsters were suppose to be one pounders. I weighed them and each lobster was between 1.2 to 1.6 pounds.

Lobsters are easy to prepare. Steamed more than boiled. I have a huge pot that I put about 3 inches of water in, add salt and bring to a boil. The lobsters go in head first and take about 12 minutes to cook.

Once the lobsters are cooked, I separate the tails from the body and cut them in half, remove the and legs and claws and crack them to make it easier to remove the meat . The lobsters cool off as they are being cut up so I put them on a steamer rack,back into the pot and steam them for a minute or two just long enough to reheat. Served with clarified butter, seasoned with a garlic clove, and lemon wedges on the side.

Happy New Year Ann! It's been awhile since I've been able to drop in. I've missed your tempting recipes and shares. I totally am envious of your lobster fest today, one of my favorite entrees. :( However, our tradition has been for 27 years to enjoy a home made Italian Antipasta on New Years Day. We enjoy dicing all the meats and cheeses, veggies and other goodies that topples into the dish. Most of all, we totally enjoy eating it. You have a blessed year Ann! ~CC Catherine from "Catherine de th`e cups"